East Coast

1. Summer 2009 Volume 1, Issue 3 Atlantic Canada’s Travel Magazine East Coast Welcome to Fredericton: A City Spotlight. Great Big Sea’s Latest Album What’s Cooking in the Kitchen From Norway to New Brunswick $7.99 CANADA Jessica Couper, 8E

2. In This Issue… From our Editors …Page 3 Destination: Fredericton! …Page 4-5 An interview with one student who chose Fredericton to pursue his university education. A Sample of Inuktitut …Page 6 Business Spotlight …Page 7 A home-grown business turns into a world-wide success. A Taste of Atlantic Canada …Page 8-10 A delicious sample of Atlantic Canadian cuisine. Must-See Spots …Page 11-13 What you MUST see when visiting Fredericton. From the Juke-Box …Page 14 Great Big Sea’s latest album is out—does it make the grade? P. 13—It’s Harvest Time! P.9—Down Home Cooking

3. From the Editors… When Spotlight looks for Atlantic Canadian cities to feature in our magazine, we try to find places that capture the essence of life in Atlantic Canada. We felt that Fredericton reflected that view beautifully: Fredericton seems to exude both the laid-back style of the East coast and the thriving life of an urban center. Named a cultural capital of Canada by Canadian Heritage for 2009, Fredericton offers a fantastic taste of traditional East Coast living meets modern-day living set in a beautiful geographic setting. We feel that showing the wide nature of what Fredericton has to offer will draw more people toward the East Coast and—we believe—should establish Fredericton as a destination, not a drive-through city. This project brought together different experiences, different opinions and different tastes; we tried to work them all together to create something that we can all be proud of. Special thanks must be given to Kristian Tellefsen, featured in our interview about moving to Fredericton, Janine Lightfoot for teaching us Inuktitut, and Susanne Walsh for her delicious recipes. This issue of Spotlight will introduce our readers to some new music from Atlantic Canada, a sample of Atlantic Canadian cuisine, a short history of a world-known business founded in Atlantic Canada and more exciting articles. We hope that you enjoy reading Spotlight as much as we enjoyed creating it. Jessica Couper (Editor-in-Chief)

4. Destination: Fredericton! Throughout his childhood and teenage years Kristian Tellefsen encountered many different cultural experiences through living in several different countries and traveling extensively around Europe. I interviewed Kristian on his experience in moving to Fredericton for his university education from Stavanger, Norway. 1. What brought you to Fredericton?A private high school here in Norway had a cooperation with STU and they recommended that I attended the school.2. Were there any experiences in particular--good or bad--that you remember from your first few weeks in Canada?Everybody was very polite compared to Norway and everything was really, really cheap.3. How did your family feel about you moving to Canada from Norway?They were a bit skeptical. Not because it was Canada but because it was pretty far away.4. How did you feel about moving to Canada?GREAT! Would not mind settling there one day.5. Were there any barriers that you faced--linguistically or with immigration, finding a place to live?No I was lucky enough to have room and board covered by my tuition [at STU]. The language was not a problem although I had an accent. Kristian in the Smøla Mountains, Norway

5. Destination…Continued 6. What was involved in the process of coming and moving to Canada?A lot of paperwork!! And some application fees but it was not much.7. Do Canadians celebrate holidays differently than you did in Norway? For example, Thanksgiving, Christmas, New Year's, Easter, etc.It is pretty much the same, but we celebrate Christmas on the 24th. The 25th here is more of laid back day. On the 24th we get up and have family breakfast. Then we have rice chowder around 1pm with an almond in it. Whoever gets the almond wins a prize (chocolate or candy or something). Then around 4pm or so we go church. Around 6 we have the big dinner. On the East coast a special way of cooking pork is most common (called "ribbe"). On the west coast a special way of cooking lamb is most common (called "pinnekjøtt). In some places (especially isolated valleys, coastal communities and Sami communities they have other dishes; one of the more unique examples being lamb head with the brain, eyes and everything). After that we open presents. Then at the end we have cake and coffee and tea etc. On the 25th we have the remainder of the dinner from the night before, but we eat it cold and have some other accessories with it. The 26th is the biggest party day of the year (next after May 16th, since we always have May 17th off since that is our national day) so then most people go out and party with friends since you have not seen them since the 22nd or so.8. Are there specific things that you miss from Norway that you cannot access in Canada--specific foods or TV shows, books or products?I miss brown cheese and salty licorice.9. Did you have any preconceptions of what life would be like in Canada?I assumed it would be just like the US just winter most of the year.10. Given the chance of "doing it over," would you come to Fredericton or move to another part of the country?I always wanted to live in a bigger city, but looking back at my experiences in Fredericton I would never want it any other way!11. How was the process of "fitting in"--was it easy to meet new people? Are there any people that made a significant impact on your life in Canada?Not sure if there was any one in particular. I had some really good professors and made lots of good friends, but other than that there was not anyone special. Kristian graduating from St Thomas University, Fredericton

6. A Sample of Inuktitut Following is a sample of Nunatsiavut (or Labrador) Inuktitut: AteliKai – Hello. Nakummek (or Qujanamiiq)- Thank You. Tungasugitsi – You are welcome.Ilali – No sweat (or ‘nothing at all’). Kunuivit? – How are you? Kanuingilanga – I am fine. Sunaliak? or SunalialikKa? – What time is it? Nunatsiavut - Our Beautiful Land (otherwise known as north coast of Labrador).Tutsiak – Beautiful. Kuviasuvunga- I'm happy.Nalligivaget – I love you.

7. Home-Grown Business In the heart of the Saint John River Valley in the small town of [then] Florenceville (now Florenceville-Bristol), New Brunswick, McCain Produce was founded in 1909 by Andrew McCain. Forty-eight years later, Andrew’s four sons, Andrew, Harrison, Robert and Wallace incorporated McCain Foods Limited in 1956. McCain Foods Limited began to market their frozen French fries within Canada. Over the next several decades, McCain’s expanded their company, establishing 55 plants on six continents McCain’s was started as a family-run business and has grown to an international success, providing employment opportunities for over 20 000 employees worldwide. McCain’s produces French fries, juice and beverages, frozen pizzas, entrees, appetizers, frozen vegetables and ready-made desserts. McCain Foods Limited is involved in many community outreach programs which include McCain Foods Limited at the Beginning scholarship programs for students applying to university and a community food distribution programs in South Africa. This program includes distribution of supplies and resources to rural schools as well as the development of programs for all ages in the community. Above all, McCain Foods Limited is proudly Atlantic Canadian. McCain Foods, Florenceville, New Brunswick

8. A Taste of Atlantic Canada Lobster Chowder 1 large onion, chopped.2 Tbsp. butter 4 large potatoes, cubed.2 cups hot water3 cups cooked lobster meat, cubed.2 tsp. butter1 Tbsp. saltPepper to tasteThymeParsley3 cups light cream2 cups milk. • Melt 2 tbsp. butter (can use more if necessary) in a large stock pot, sauté the onions until tender. Add potatoes, water, salt, pepper and herbs. Bring to a boil. Simmer until potatoes are tender. Sauté lobster in 2 tsp. of butter and add to stock pot. Add heated milk and cream. Combine well and serve hot. • **For a lower-fat option, use a light margarine or 1% milk.**Chowder can be re-heated but do not re-boil.

9. A Taste…Continued Fiddleheads with Sautéed Onions and Garlic 2 tbsp. olive oil1-2 cloves of garlic1 large yellow onion 2 pounds fresh fiddleheadsSalt and pepper to tasteVinegarIn a nonstick pan, heat the olive oil and sauté the onions and garlic until tender. In the meantime, steam fiddleheads in a large pot in an inch of water; cook until just tender. Combine fiddleheads with onion and garlic, add salt and pepper. Drizzle vinegar over dish and serve hot.

10. A Taste…continued. Bakeapple Cheesecake Crust 1/2 cup butter1 1/2 cups graham cracker crumbs1/4 cup sugar Filling 2 pkg. cream cheese, room temperature3 eggs, separated1/2 cup sugar2 tbsp. all purpose flour 1/2 tsp. salt2/3 cup cream or evaporated milk  2/3 tsp. vanilla extract1 tsp. lemon rind (zest)1 tbsp. lemon juice  1/4 cup sugar2 cups bakeapple jam or sauceBakeapple Sauce   2 cups bakeapple1 cup sugar2 tbsp. cornstarch¼ cup water. Preparation: Crust 1. Preheat oven to 350°F. Grease 9-inch springform pan.  2. Melt butter, add crumbs and sugar; mix until mixture is moist and crumbly. Press against the bottom and sides of greased springform pan. Bake 10 - 12 minutes at 350°F. Let cool. Filling 1. Reduce oven temperature to 325°F. Beat cream cheese well. Beat in egg yolks, then add 1/2 cup sugar, flour, and salt. Beat well. Add cream or evap. milk, vanilla, lemon rind and juice; beat mixture until free of lumps.  2. In a clean bowl, beat egg whites until they reach the soft peak stage. Beat in 1/4 cup sugar and continue beating until whites are stiff but not dry. Fold egg whites into cream cheese mixture. 3. Pour cream cheese mixture into baked crumb crust and bake at 325°F for 40 - 60 minutes or until it sets. The mixture will be a bit quivery when removed from the oven, but will set as it cools. 4. Cool cheesecake to room temperature, apply bakeapple sauce over the top, then refrigerate until serving (preferably 3 - 4 hours).   Bakeapple Sauce 1. Simmer bakeapples in a little water until tender, about 10 minutes. Add sugar and simmer another 5 minutes. 2. Mix cornstarch with enough water to form a paste. Stir in bakeapples and continue stirring until thickened and smooth.

11. Must-See Spots Christ Church Cathedral A beautiful attraction on the waterfront, the Christ Church Cathedral of Fredericton is a gorgeous Anglican church to visit. Construction on the gothic-styled Christ Church Cathedral began in 1845 under Bishop John Medley and the official opening was in 1853. Lightning damaged the cathedral in 1911 and it was rebuilt and rededicated following the repairs. In 1983, the Cathedral “was declared a National Historic Site by the Historic Sites and Monuments Board of Canada.” Located along the Fredericton waterfront, the Christ Church Cathedral is within walking distance of F Fredericton’s walking trails, downtown shopping venues, art galleries or the Fredericton playhouse. The Cathedral has services every day of the week and offers guided tours throughout the summer months for those interested in visiting this historic building. For more information or for directions to the Cathedral, visit the Christ Church Cathedral website at www.christchurchcathedral.com.

12. Must-See Spots…Continued Boyce Farmers’ Market For a true taste of Fredericton, the Saturday morning Boyce Farmer’s Market on George Street is the place to visit! Every Saturday, year round, from 6m-1pm, the Boyce Farmers Market offers a truly unique way to experience Fredericton’s culture. Enjoy a breakfast at the market, or buy a snack from one of the many vendors set up at the market. Local meats and produce, fresh fruits and vegetables, handmade craft and giftware is all available at the market. The Boyce Farmers’ Market first opened in 1951 under the estate of William Boyce, an English farmer who immigrated to the Fredericton area in the late 1800s. He and his wife sold produce from their garden at the Phoenix Square Market (then located near Carleton Street). After William died in 1950, he left money to the Municipality of York County to establish a market, which was built on the corner of Regent and George Street in 1951. The Phoenix Square Market moved from Carleton to its present location and the market, named after Boyce, provides a truly unique and local taste of the city. For more information, visit the Boyce Farmer’s Market website at www.boycefarmersmarket.com. Saturday morning crowds at the market.

13. Must-See Spots…Continued Harvest Jazz and Blues Festival As the summer begins to wind down and days begin to grow shorter, many feel that harvest-time is the end of the season. In Fredericton, Harvest time means one thing to thousands of music lovers: it’s festival time! Each September, the Harvest Jazz and Blues Festival comes to downtown Fredericton and brings almost an entire week of fabulous shows of all different genres: indie rock, jazz, blues and more. The Festival began in 1991 with 25 acts over a four-day period. The Harvest Jazz and Blues Festival includes free concerts in Officer’s Square and a numerous amount of shows at local bars, pubs and theatres, all located in downtown Fredericton. The annual Harvest Breakfast is held on Friday morning of the Festival and begins at 6AM, drawing the early-bird music lovers. Because of the incredible popularity of the Festival, Queen Street is shut down for parts of the Festival and Festival organizers encourage patrons to take advantage of the unique Park and Ride program established for the Festival: patrons park their vehicles at an off-site parking lot and then take a free bus to the downtown area. The Festival is committed to being environmentally friendly, establishing the Park and Ride program, encouraging vendors to use biodegradable materials and providing recycling as well as trace receptacles on all concert sites. For more information, visit the Harvest website at www.harvestjazzandblues.com. Entertaining the crowds.

14. From the Jukebox… The latest CD from one of Atlantic Canada’s favorite bands, Fortune’s Favor is the latest release from Celtic/rock/folk group Great Big Sea, hailing from Newfoundland and Labrador. Fortune’s Favor is an eclectic mix of folk songs about life small-town Newfoundland, chasing the American dream in Boston, and refusing to settle into a “normal man’s” world. Fortune’s Favor seems to indicate a new direction that Great Big Sea is taking. Moving away from their traditional Celtic/folk roots, this album still includes a taste of the East-coast that made them famous, but seem to be moving toward a new soft-rock image. The lyrics are well-written and the instruments impeccably masteredbut I am left unsure if Great Big Sea know what genre they want their music to reach.